Fonda San Miguel
Subtitle: forty years of food and art
By: Tom Gilliland and Miguel Ravago ; foreword by Robert Rodriguez
Contributors: Ravago, Miguel, author; Rodriguez, Robert, 1968- writer of supplementary textual content
Edition: New edition.
Publisher: University of Texas Press
Published: 2016
Language: eng
Number of pages: 238
ISBN-13: 9781477310229
Subjects: Mexican Cooking; Fonda San Miguel
Description: Updated and reissued to celebrate the restaurant's four decades of success, Fonda San Miguel presents more than one hundred recipes. The selections include many of Fonda's signature dishes  Ceviche Veracruzano, Enchiladas Suizas, Cochinita Pibil, Pescado Tikin Xik, and Carne Asada  as well as a delicious assortment of dishes from Mexico's diverse regional cuisines. Supplementary sections contain tips on buying and cooking with the various chiles and other ingredients, along with information on basic preparation techniques, equipment, and mail-order sources. Full-color photographs illustrate special dishes, and representative works from the impressive Fonda San Miguel art collection are also featured, along with notes on the artists.
Notes: Includes index.
Table of contents: title: The Fonda San Miguel story; title: Tequila y mezcal (which is which and why); title: Antojitos y bebidas (appetizers & beverages); title: Ensaladas (salads); title: Sopas (soups); title: Platos fuertes (entrées); title: Fine wine with Mexican food?; title: Hacienda buffet; title: Tortillas y pan (tortillas & bread); title: Postres (desserts); title: The people of Fonda San Miguel; title: Basic preparations; title: Unique ingredients and techniques; title: Basic equipment; title: Mail order sources and recommended restaurants.